Temper

Definition: Temper

Temper
1. A cooking technique in which the temperature of a cold/room-temperature ingredient is slowly raised by adding small amounts of hot/boiling liquid. The hot liquid must be mixed in gradually to prevent the cool ingredient, for example eggs, from cooking further. This process is commonly used when making ice cream or custards.

2. A process used in chocolate candy-making that involves slowly raising and lowering the temperature of melted chocolate while constantly stirring. Tempering chocolate causes the cocoa butter crystals to break down and reform. After the tempered chocolate is cooled, the end result is a super smooth, shiny, chocolate that makes a snapping noise when broken.

Professional chef training is provided by many culinary schools. Training classes are divided in modules. It includes professional chefs for giving training. Systematically designed courses are available. These courses are much helpful in producing expert chefs.
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Ejmcmis: You are right; Alton Brown is amazing!
Also, according to Alton, you shouldn't let the chocolate heat up beyond 94 degrees Fahrenheit if you want to chocolate to remain "snappy". (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29057,00.html?rsrc=search)
Of course he is right. I have gone beyond 94 degrees and the chocolate was a mess to work with. The whole batch of chocolate truffles was ruined. :(

I LEARNED # 1 ON ALTON BROWN'S GOOD EATS.BUT #2 IS NEW TO ME.THANKS FOR THE INFO!FYI: I LOVE ALTON BROWN !!!!!!!!( I USED TO FIND HIM ANNOYING, WHEN I WAS ONLY A CASUAL WATCHER... SINCE I STARTEED TiVO'ING FOR THE RECEIPIES, IT'S AMAZING THE AMOUNT OF INFORMATION THERE IS TO LEARN)

I LEARNED # 1 ON ALTON BROWN'S GOOD EATS.
BUT #2 IS NEW TO ME.
THANKS FOR THE INFO!
FYI: I LOVE ALTON BROWN !!!!!!!!
( I USED TO FIND HIM ANNOYING, WHEN I WAS ONLY A CASUAL WATCHER... SINCE I STARTEED TiVO'ING FOR THE RECEIPIES, IT'S AMAZING THE AMOUNT OF INFORMATION THERE IS TO LEARN)